What do you want to know post, FC Brooks asks: My question has to do with the heating and holding part. It sounds important and useful: How exactly can you control the temperature to keep it stable for 20 minutes?
There are many ways to keep the heated oil and heated water phases warm for the heating and holding period. When using a double boiler on the stove, you can control the heat of the water with the stove controls.
When using an electrical device, like a crock pot or my favourite, my electric fondue pot, you can control it with the electrical device. I find this quite simple to do, and suggest getting the water to boiling, then reduce it when you add your containers so you don't get them spilling over!
Anyone want to make suggestions for using the crock pot here? I know someone wrote about it recently, but I can't find that comment!
And some people are heating and holding in the oven (scroll down for melian's comment - great idea!)
This is one of the reasons we can't use a microwave to heat and hold our ingredients: We can heat, but we can't hold!
Basic lotion making instructions (with the heating and holding method described)
Creating products: Heating and holding (summary post with loads of links)
Heating and holding our ingredients
The argument for heating and holding our ingredients
Why we heat and hold our phases separately
What if we go over 70˚C while heating and holding?
Heating & holding: Are your products going hard too quickly?
How should we heat our ingredients?
Heating and holding on a stove top...
Related posts about equipment:
What options are there for double boilers?
How do you define a double boiler?
Questions about heating vessels
Creating a double boiler
Weekend Wonderings: Creating a double boiler (another post)